Gado-gado (Indonesian or Betawi) is an Indonesian salad of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and sliced lontong (compressed cylinder rice cake wrapped in a banana leaf), served with a peanut sauce dressing.

In 2018, gado-gado was promoted as one of five national dishes of Indonesia; the others are soto, sate, nasi goreng, and rendang.

The term gado or the verb menggado means to consume something without rice. In Indonesian Betawi, digado or menggado means to eat a certain dish (be it fish, meat, chicken, etc.) without rice. Gado-gado is made up of a rich mixture of vegetables, including potatoes, longbeans, bean sprouts, spinach, chayote, bitter gourd, corn and cabbage, along with tofu, tempeh, and hard-boiled eggs. They are all mixed in peanut sauce dressing, sometimes also topped with krupuk and sprinkles of fried shallots. Gado-gado is different from Sundanese lotek atah or karedok as the latter uses only raw vegetables. Another similar dish is the Javanese pecel.

Gado-gado is widely sold in almost every part of Indonesia, each with its own regional variations. It is thought to have originally been a Sundanese dish, as it is most prevalent in Western parts of Java (which includes Jakarta, Banten, and West Java provinces). The Javanese have their own slightly similar version of a vegetables-in-peanut-sauce dish called pecel which is more prevalent in Central and East Java. Gado-gado is widely available at hawkers' carts, stalls (warung) and restaurants and hotels throughout Indonesia; it is also served in Indonesian-style restaurants worldwide. Though it is customarily called a salad, the peanut sauce is a larger component of gado-gado than is usual for the dressings in Western-style salads; the vegetables should be well coated with it.

Some eating establishments use different mixtures of peanut sauce, or add other ingredients for taste such as cashew nuts. In Jakarta, several eating establishments boast gado-gado as their signature dish, some of which have been in business for decades and have developed faithful clientele. For example, Gado-Gado Boplo restaurant chain has been around since 1970, while Gado-Gado Bonbin in Cikini has been around since 1960.

The peanut sauce is made of ground fried peanuts, sweet palm sugar, garlic, chilies, salt, tamarind, and a squeeze of lime. Gado-gado is generally freshly made, sometimes in front of the customers to suit their preferred degree of spiciness, which corresponds to the amount of chili pepper included. However, particularly in the West, gado-gado sauce is often prepared ahead of time and in bulk. Gado-gado sauce is also available in dried form, which is simply rehydrated by adding hot water.

Gado-gado sauce is not to be confused with satay sauce, which is also a peanut sauce.

The history of this Indonesian culinary dish does not have a fixed historical background. Rather, there are several different theories and beliefs as to how gado-gado became an Indonesian culinary dish. The different theories and beliefs are written below: